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I have a little problem. I'm addicted to cookbooks, food writing, recipe collecting, and cooking. I have a lot of recipes waiting for me to try them, and ideas from articles, tv, and restaurants often lead to new dishes. I started losing track of what I've done. So now I'm taking photos and writing about what I've prepared—unless it's terrible in which case I forget it ever happened.

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Tuesday, October 13, 2009

Back in May, I made a spicy slaw from Tyler Florence’s Eat This Book and then realized there were several other things in that book I needed to make. One of those other things was this African-spiced chicken. In the book, the complete dish involves shredding the chicken and wrapping it in flatbread with apricot couscous and the sauce. Not that there’s anything wrong with that, but I really just wanted the chicken and the green olive sauce. I was drawn in by the mix of spices rubbed on the chicken and the burnished, oven-roasted, finished bird, and I had to find out how it tasted with that sauce.

The spice mix was made by toasting broken cinnamon sticks, cloves, cumin seeds, coriander seeds, fennel seeds, peppercorns, and sweet paprika in a dry skillet. Once the heat made the spices aromatic, they were placed in a coffee grinder which I use just for spices. Salt was added, and the mixture was ground to a powder. The spice mixture was rubbed onto the chicken, and I always loosen the skin over the breast so as to season under the skin as well. Then, cilantro, one halved lemon, and on halved head of garlic were placed in the cavity. I left the chicken in the refrigerator for a few hours to absorb the flavors, and then it was roasted in a 400 degree F oven for just over an hour. For the sauce, shallots and one red chile were sauteed in olive oil until the shallots were caramelized. That mixture was added to a food processor with one half pound of pitted, green Spanish olives, parsley leaves, sherry vinegar, lemon juice, and olive oil. That was pureed until very smooth.

Not only did those spices smell wonderful as the chicken roasted, they also really permeated the meat. Then, there was the sauce. The sauteed shallots sweetened the brininess of the olives, the parsley gave it herby freshness, and the oil smoothed it out nicely. It complemented the chicken well, and served as a nice dressing with some mixed baby greens. I can also report that the leftover chicken made one of the best chicken salads I’ve had. This was a twist on roasted chicken I'll be repeating often.

oh, good golly, that mixture of spices sounds ridiculously fragrant and amazing! GLORIOUS dish, lisa!and your "not that there's anything wrong with that" line made me think of good ol' seinfeld and smile. not sure if that was your intention, but thanks anyway. :)

You got a lot of us drooling over this one!! I just roasted a chicken a couple of days ago but next time, I'm going to have to try this combo of spices! It sounds amazing! You should submit this to Tyler Florence Fridays!